Desserts

Creamy Coconut Custard

Sweet'N Low® granulated sugar substitute makes this classic dessert a treat everyone will enjoy. Served in individual ramekins, this simple recipe can be served warm or cold.

3 eggs, plus 3 egg yolks
1 can (13.5-ounce) unsweetened coconut milk
2 teaspoons Sweet'N Low granulated sugar substitute
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup heavy cream

Preheat oven to 350º F. Place eggs and egg yolks in large bowl and whisk together. Add all other ingredients, except heavy cream. Set aside.

Bring heavy cream to a boil. Remove from heat. Gradually whisk hot cream into egg mixture until mixture is smooth. Strain mixture into 6 individual ramekins (4-oz. size).

Place ramekins in large pan (10" x 15" x 2") filled with enough cold water to cover the lower half of the ramekins. Bake in a preheated 350º oven for 30 to 40 minutes until set.

Serve warm or cold. Garnish with toasted fresh coconut, if desired.

Per serving

: 270 calories, 6 g protein, 4 g carbohydrates (4 g net carbohydrates), 0 g fiber, 18 g fat, 240 mg cholesterol, 51 mg sodium

Preparation Time

: 30 to 40 minutes Serves 6